INGREDIENTS
1 cup
plain whole-milk Greek yogurt
2 tbsp
fresh lemon juice, divided
Kosher salt
3 tbsp
whole grain mustard
2 tbsp
coarsely chopped capers
3 tbsp
extra-virgin olive oil, divided, plus more for drizzling
1
large fennel bulb
2 lb
hot-smoked salmon
Freshly ground black pepper